Bean with Bacon Soup

This bean with bacon soup brings both comfort and deep flavor to the table It has quickly become a dependable go to for busy weeks or cozy weekends when you crave something hearty but easy The combination of creamy beans savory bacon and homemade touches always gets compliments

I first made this on a Sunday when I wanted to recreate a canned classic from scratch Watching my family dunk crusty bread into their bowls it became an instant tradition

Gather Your Ingredients

• Great Northern beans dried: provide a creamy texture and absorb all the flavors Choose beans that are whole and not cracked for best results
• Thick cut bacon: for smoky richness Look for bacon with a good balance of meat and fat for maximum flavor
• Medium onion chopped: gives sweetness and depth Use firm onions with no soft spots
• Carrots chopped: bring color and gentle sweetness Peel for a smoother finish
• Celery stalks chopped: add a classic aromatic base Fresh stalks are best they should be crisp
• Garlic minced: for a little punch of flavor Select heavy firm cloves with tight skin
• Low sodium chicken broth: forms the soup’s base Opt for high quality or homemade broth if you can
• Dried thyme: for herbal warmth Use recently dried thyme for strongest flavor
• Salt and pepper to taste: enhance and finish the flavors Use freshly ground pepper for best aroma

How to Make It

Prepare the Beans:

If you are using dried beans rinse them well under cold water Pick out any small stones or debris Soak the beans in plenty of water for at least eight hours or overnight

Crisp the Bacon:

Cut the bacon into bite size pieces In a large heavy bottomed pot cook the bacon over medium heat Stir occasionally until all sides are golden and crisp Remove with a slotted spoon but keep those tasty drippings in the pot

Sauté the Aromatics:

Add chopped onion carrots and celery to the bacon drippings Sauté slowly over medium heat for about five minutes until everything begins to soften Stir often to keep veggies from browning too quickly Add the minced garlic and cook another minute until fragrant

Combine and Simmer:

Return the crisped bacon to the pot Add the drained soaked beans pour in the chicken broth and sprinkle in the thyme Add a pinch of salt and a few cracks of pepper Stir well then bring the mixture to a boil over medium high heat

Cook the Soup:

Lower the heat so the soup is at a gentle simmer Let it cook uncovered for forty five to sixty minutes Stir occasionally and check that beans are becoming tender If needed add more broth or water to keep everything covered

Finish and Serve:

Taste for seasoning and adjust the salt and pepper as needed For a creamier texture use a potato masher to gently smash some beans right in the pot Serve hot Garnish with fresh parsley or a drizzle of good olive oil if you like

One cold afternoon my friends dropped by and I had nothing planned I doubled the batch and served big bowls with crackers Everyone left asking for the recipe It is become my go to when I need to stretch a meal for surprise guests

Flavor Boosters

Stir in chopped kale or spinach near the end for a green twist Try adding a diced tomato for brightness in summer Use a touch of smoked paprika or chipotle in winter for extra warmth

Serving Suggestions

This soup shines with a chunk of crusty bread on the side or ladled over a little cooked rice For a brighter finish add a squeeze of lemon just before serving My grandmother always served hers with cornbread so try that if you want a touch of sweetness

Creative Twists

No Great Northern beans Use navy beans or cannellini instead Both work with just minor texture differences Swap out bacon for smoked turkey or even a bit of diced ham if you want lighter results Vegetable broth makes this vegetarian if you skip the bacon but you might want to add a little smoked paprika for depth

Let the soup cool completely before freezing Always use well sealed freezer safe containers or bags Do not forget to label it Thaw gently in the fridge and then reheat on the stove stirring occasionally Add a splash of broth if the soup seems too thick

Common Questions About This Recipe

→ What type of beans are best for this dish?

Great Northern beans work best, offering a tender texture and mild flavor that absorb the smoky bacon and herbs well.

→ Can I use fresh bacon instead of thick-cut?

Thick-cut bacon is preferred for its crispy texture and rich flavor, but regular bacon can be used with slightly less crunch.

→ How long should the beans soak before cooking?

It is recommended to soak dried beans overnight to ensure even cooking and soften them thoroughly.

→ What herbs complement this soup?

Dried thyme is traditional and adds depth, but fresh parsley garnish also enhances the flavor when serving.

→ Is it possible to prepare this on a slow cooker?

Yes, after sautéing bacon and vegetables, you can transfer everything to a slow cooker and cook on low for 6-8 hours for tender beans and rich flavors.

→ How can I adjust the soup for lower sodium?

Use low-sodium chicken broth and control added salt to keep the dish heart-healthy without sacrificing taste.